Rachael Ray: Clinton Kelly Easy Roasted Veggie Soup Recipe

Rachael Ray: Clinton Kelly’s Easy Roasted Veggie Soup

Looking for an easy and tasty meal you can prepare ahead of time to make things easier on the big day? Whether you’re thinking of a holiday or a big family event, Clinton Kelly has you covered. He joined Rachael Ray and shared the recipe for his Easy Roasted Veggie Soup. This comforting and healthy dish can be made in advance, frozen, and then simply reheated whenever you need it, making meal time a breeze!

To get the recipe, click next page.

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Rachael Ray: Clinton Kelly Easy Roasted Veggie Soup Recipe Ingredients

Rachael Ray: Clinton Kelly Easy Roasted Veggie Soup Recipe

Clinton Kelly’s Easy Roasted Vegetable Soup recipe can be made in advance, which means on a busy night, you’ve already got dinner taken care of! (bokchoi-snowpea / Flickr)

  • 1 lb carrots – peeled, cut into 1-inch chunks
  • 1 small yellow onion – cut into 1-inch chunks
  • salt and freshly ground black pepper
  • 4 tbsp olive oil – divided
  • 1 lb parsnips – peeled, cut into 1-inch chunks
  • 2 cloves garlic – unpeeled
  • 1-inch piece ginger – peeled, finely chopped
  • 4 C vegetable stock

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Clinton Kelly; Rachael Ray Easy Roasted Veggie Soup Recipe Directions

  1. Preheat the oven to 375 degrees
  2. Toss the parsnips, carrots, garlic, and onion in 3 tbsp olive oil and a pinch of salt and pepper
  3. Spread the vegetables in an even layer onto a foil-lined baking sheet
  4. Roast for 25 minutes, until tender
  5. Remove and cool slightly
  6. Put the roasted parsnips, carrots, garlic, and onion, as well as any accumulated juice, in a large saucepan, then add the rest of the ginger, olive oil, and about half the vegetable stock
  7. Use an immersion blender to puree until completely smooth (use a conventional blender if an immersion blender isn’t available)
  8. Add the rest of the stock and stir
  9. Bring to a simmer and serve

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